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For Sweet Baby Ray's pulled pork sliders, start with a medium size mixing bowl and mix 1/4 cup Sweet Baby Ray’s barbecue sauce with 2 cups of pulled pork. Add sauce to taste, and reserve some for after cooking. Reheat the pulled pork to an internal temperature of 165 degrees Fahrenheit. Once heated, spread the reserved barbecue sauce on the top and bottom buns, and then top with 1/4 cup pulled pork and 2 slices of cheddar cheese. Skewer the sandwich with a pick, and serve.

To make Crock-Pot pulled pork, start by slicing thin one large onion and place it in a large Crock-Pot. Put a 4-pound pork roast (butt or shoulder) on top of the onion and cover the roast with a second, thinly sliced onion. Pour in one cup ginger ale. Cover and cook on low for eight to 12 hours. The roast is cooked when it can be shredded with a fork.

After the roast is cooked, remove it from the pot and drain, discarding the liquid and saving the onions. Using two forks, shred the meat and discard any remaining fat, bones or skin. Return the shredded meat and the onions to the pot, stir in the barbecue sauce, and continue to cook on low for another four to six hours. Serve with hamburger buns or brioche rolls and garnish with any leftover barbecue sauce.